Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The ratatouille can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm the ratatouille, covered, over medium heat, stirring often.

Make-Ahead:

The ratatouille can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm the ratatouille, covered, over medium heat, stirring often.

To bake the potatoes:

Preheat the oven to 400°F.

Spread the salt in a thin layer on a small, rimmed baking sheet. Pierce the potatoes with a fork, then nestle them in the salt and sprinkle a small amount of the salt over them. Bake the potatoes for about 45 minutes, or until tender when pierced with a small sharp knife. Remove from the oven and let cool for 5 minutes (discard the salt). Wipe off any excess salt on the outside of the potatoes.

Meanwhile, to make the ratatouille:

Heat a medium saucepan over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring often, for about 2 minutes, or until tender. Add the eggplant, zucchini, and bell peppers and cook for about 5 minutes, stirring occasionally, or until the eggplant is softened. Add the wine and tomatoes and cook, stirring occasionally, for about 8 minutes, or until the tomatoes have broken down into a coarse sauce. Season generously with salt and pepper to taste. Stir in the basil and remove from the heat.

To serve:

Cut each potato one at a time, lengthwise and then crosswise in half, almost but not quite all the way through, and squeeze the ends to open it up. Divide the ratatouille among the potatoes.

Transfer the potatoes to a plate, then top with the yogurt, chives, and Parmesan cheese, and serve hot.

To bake the potatoes:

Preheat the oven to 200°C.

Spread the salt in a thin layer on a small, rimmed baking tray. Pierce the potatoes with a fork, then nestle them in the salt and sprinkle a small amount of the salt over them. Bake the potatoes for about 45 minutes, or until tender when pierced with a small sharp knife. Remove from the oven and let cool for 5 minutes (discard the salt). Wipe off any excess salt on the outside of the potatoes.

Meanwhile, to make the ratatouille:

Heat a medium saucepan over medium heat. Add the olive oil, then add the eschalots and garlic and cook, stirring often, for about 2 minutes, or until tender. Add the eggplant, zucchini and capsicum and cook for about 5 minutes, stirring occasionally, or until the eggplant is softened. Add the wine and tomatoes and cook, stirring occasionally, for about 8 minutes, or until the tomatoes have broken down into a coarse sauce. Season generously with salt and pepper to taste. Stir in the basil and remove from the heat.

To serve:

Cut each potato one at a time, lengthwise and then crosswise in half, almost but not quite all the way through, and squeeze the ends to open it up. Divide the ratatouille among the potatoes.

Transfer the potatoes to a plate, then top with the yogurt, chives, and Parmesan cheese, and serve hot.